Post by JJ Judkins on Apr 28, 2011 10:01:12 GMT -6
* Exported from MasterCook *
Penne with Asparagus and Cherry Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves -- minced
1 1/2 pounds thin asparagus -- trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups cherry tomatoes -- (about 9 ounces)
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil
Source:
"http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe/index.html"
S(Internet Address):
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Per Serving (excluding unknown items): 318 Calories; 11g Fat (31.8% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 2 Fat.
NOTES : 4 to 6 servings.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Penne with Asparagus and Cherry Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves -- minced
1 1/2 pounds thin asparagus -- trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups cherry tomatoes -- (about 9 ounces)
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil
Source:
"http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe/index.html"
S(Internet Address):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 11g Fat (31.8% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 2 Fat.
NOTES : 4 to 6 servings.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0